Chicken With Onion Marmalade

Recipe Ingredients

6		Chicken breast halves - (4-5 oz ea) boned &
3 tablespoons	45ml	Cream sherry
2 tablespoons	30ml	Red onions - (about 6 oz each) (medium)
1/2 cup	118ml	Dry red wine
1 tablespoon	15ml	Red wine vinegar
1 tablespoon	15ml	Honey
		Parsley sprigs - (optional)
		Salt and pepper

Recipe Instructions

Rinse chicken and put in a heavy plastic food bag; add 2 tablespoons sherry. Seal bag; rotate. Chill at least 30 minutes or up to 6 hours; turn over several times.

Meanwhile, thinly slice onions; wrap several slices airtight and chill up to 6 hours. In a 10- to 12-inch frying pan over medium-high heat, combine remaining onion slices, wine, vinegar, and honey. Stir often until liquid evaporates. (If made ahead, cover and set aside up to 6 hours; stir over medium-high heat to warm.) Remove from heat and mix in remaining 1 tablespoon sherry.

Arrange breasts in a single-layer with marinating liquid in a 9- by 13-inch pan. Bake, uncovered, in a 450 F oven just until meat is white in thickest part (cut to test), 12 to 15 minutes. With a slotted spoon, transfer chicken to a warm platter. Spoon onion mixture over chicken. Garnish with reserve onion slices and parsley. Add salt and pepper to taste.

Source:
Sunset, April 1992

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.